Hotpoint HAG 51 K, HAL 51 P Hotplate, Models with Hob Gas Burner Safety Devices to Prevent Leaks

Hotplate

The hotplate lid is fitted with a safety device which cuts off the gas supply to the hotplate burners unless the lid is fully open. Do not use the safety device as a means of controlling the hotplate burners.

The hotplate has two high speed burners and two simmering burners which will accommodate pans between 100mm (4”) and 240mm (91/2”) diameter. All pans should be positioned centrally over the burners.

TO USE THE HOTPLATE

1.Remove any items or spillage from the top of the lid and then raise it to its fully open position.

2.Press the ignition button and then push in and turn the control knob of the chosen burner anti- clockwise to the large flame symbol. Continue to press the ignition button until the sparks light the gas.

3.Turn the control knob anti-clockwise to reduce the heat input. Only turn the control knob between the large flame symbol and the small flame symbol when adjusting the setting.

4.To turn off, turn the control knob fully clockwise to the symbol O.

DO NOT use the hotplate unless all pan supports are in position.

DO NOT use mis-shapen pans which may be un- stable.

DO NOT use round base woks directly on the pan supports.

DO NOT use the glass lid as a working surface.

Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of the burners every time they are used, the ignitors must be kept clean and dry. Remove any food spillage or cleaning materials from the ignitor using a small nylon brush such as a tooth brush. Access to the ignitor can be achieved by lifting off the loose burner parts carefully when the burners are cool.

When the hotplate burner bodies and caps are removed for cleaning, be careful not to drop any food particles or cleaning materials into the burner bases, to avoid the possibility of blocking the gas jets.

If aluminium based pans are used, a silvery deposit may appear on the top edge of the pan support fingers. See ‚Care and Cleaning’ section for cleaning information.

SAFETY REQUIREMENTS FOR DEEP FAT FRYING

1. Never fill chip pans more than one third full with oil

or fat.

2. Never leave oil or fat unattended during the heating GB or cooling period.

3.Never heat fat or fry with a lid on the pan.

4.Always dry food thoroughly before frying, and lo- wer it slowly into the hot oil or fat. Frozen foods in particular will cause frothing and spitting if added too quickly.

5.Always keep the outside of the pan clean and free from streaks of oil or fat.

HOW TO DEAL WITH A FAT FIRE

1.Do not move the pan.

2.Turn off the hotplate burners.

3.Smother the flames with a fire blanket or damp cloth to extinguish the fire. Do not use water or a fire extinguisher as the force of it may spread the burning fat or oil over the edge of the pan.

4.Leave the pan for at least 60 minutes before moving it.

Models with Hob Gas Burner Safety Devices to Prevent Leaks

These models can be identified by the presence of the device itself.

!Since the hob burners are equipped with a safety device, you must hold the control knob in for about 3-7 seconds after the burner has been lighted to allow the gas to pass until the safety thermocouple has heated.

HOB GAS BURNER

SAFETY DEVICE

Practical Advice on Using the Burners

ELECTRONIC

To use the burners asLIGHTING DEVICE efficiently as possible, some basic guidelines should be followed:

•Use cookware that is the right size for each burner (see table) in order to prevent the flame from spreading beyond the bottom of the cookware.

•Only use cookware with flat bottoms.

•As soon as the boiling point is reached, turn the knob to the lowest setting.

•Always use lids with pots and pans.

Burner	ř Cookware diameter (cm)
Fast (R)	20 -22
Semi Fast (S)	16 - 20
Auxiliary (A)	10 - 14

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